{"title":"Voir Buna — Ethiopian Heirloom Coffee","description":"\u003ch2\u003eThis Is What Coffee Was Before the World Ruined It.\u003c\/h2\u003e\n\n\u003cp\u003eBefore commodity farming. Before burnt supermarket blends. Before you started settling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna\u003c\/strong\u003e is single-origin Ethiopian coffee from the place where coffee was born — grown on nutrient-rich Nitisol volcanic soil, from indigenous heirloom cultivars, dried whole-fruit on raised beds using the full natural process, hand-sorted before it ever reaches you.\u003c\/p\u003e\n\n\u003cp\u003eTasting notes: \u003cstrong\u003emilk chocolate · lively fruit · rich caramel.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAvailable in three formats and a monthly subscription. Choose your brew method. Under $2 per cup.\u003c\/p\u003e","products":[{"product_id":"ethiopia-natural-12","title":"Voir Coarse Ground Coffee","description":"\u003ch2\u003eThis Is What Coffee Was Before the World Ruined It.\u003c\/h2\u003e\n\n\u003cp\u003eBefore commodity farming. Before burnt supermarket blends. Before you started settling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna\u003c\/strong\u003e is single-origin Ethiopian coffee sourced from the place where coffee was born — grown on the same ancient volcanic soil, from the same indigenous heirloom cultivars, processed the same way farmers have processed it for generations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eYou will taste the difference in the first sip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhat Your Cup Actually Tastes Like\u003c\/h2\u003e\n\n\u003cp\u003eMost coffee descriptions are vague poetry. This one is a promise.\u003c\/p\u003e\n\n\u003cp\u003e☕ \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e — smooth, rounded, never bitter. The base note that makes every sip feel like a reward.\u003c\/p\u003e\n\n\u003cp\u003e🍒 \u003cstrong\u003eLively Fruit\u003c\/strong\u003e — bright, natural sweetness that lifts the cup. Not acidic. Not sharp. Just alive.\u003c\/p\u003e\n\n\u003cp\u003e🍮 \u003cstrong\u003eRich Caramel\u003c\/strong\u003e — the finish that lingers. The reason you pour a second cup before the first one's done.\u003c\/p\u003e\n\n\u003cp\u003eThis is not a coffee you have to acquire a taste for. This is a coffee that reminds you why you started drinking coffee in the first place.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eBuilt for Slow Extraction. Designed for People Who Take Coffee Seriously.\u003c\/h2\u003e\n\n\u003cp\u003eCoarse ground means one thing: \u003cstrong\u003eyou're brewing the right way\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFrench press. Cold brew. Percolator. These methods reward a coarser grind because they extract more slowly, more gently, pulling every layer of complexity from the bean without bitterness or over-extraction. Most pre-ground coffees are ground too fine for these methods — you end up with a muddy, over-bitter cup and wonder what went wrong.\u003c\/p\u003e\n\n\u003cp\u003eVoir Buna Coarse is ground specifically for slow extraction. You get the full profile — chocolate, fruit, caramel — the way it was meant to be experienced. Unhurried. Complete. Exactly right.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy This Coffee Tastes Different From Everything Else in Your Cabinet\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIndigenous Heirloom Cultivars\u003c\/strong\u003e — not commodity plants engineered for yield. The original Ethiopian varieties, naturally complex, grown the way they've always been grown. No shortcuts. No hybrids. No flavor stripped for consistency.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNitisol Soil\u003c\/strong\u003e — the nutrient-rich volcanic earth of the Ethiopian highlands. The same terroir that made Ethiopia the birthplace of coffee. You can taste the minerality in every cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFull Natural Process\u003c\/strong\u003e — beans dried inside the whole fruit on raised beds under the Ethiopian sun. The oldest processing method in the world, and the reason naturally processed Ethiopian coffees develop flavors that washed coffees simply cannot. The fruit's sugars infuse the bean as it dries. The result: that lively, sweet, deeply complex profile you can't get any other way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHand-Sorted\u003c\/strong\u003e — every batch sorted by hand. Not by machine. Because the people who grow this coffee care about what leaves their farms, and so do we.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Numbers That Matter\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEthiopia — the birthplace of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFull Natural — dried whole fruit on raised beds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndigenous Ethiopian Heirlooms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNitisol — volcanic highland terroir\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk Chocolate · Lively Fruit · Rich Caramel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCoarse — optimized for slow extraction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFrench Press · Cold Brew · Percolator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy $45 Is the Right Price For This Coffee\u003c\/h2\u003e\n\n\u003cp\u003eA 12oz bag brews approximately \u003cstrong\u003e22–24 cups\u003c\/strong\u003e. That's \u003cstrong\u003eunder $2 per cup\u003c\/strong\u003e for single-origin, heirloom, hand-sorted, naturally processed Ethiopian coffee grown in the place where coffee was literally invented.\u003c\/p\u003e\n\n\u003cp\u003eYour café charges $6–$8 for a cup that probably isn't this good, from beans that definitely aren't this traceable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna is the coffee your café wishes it could serve.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Story Behind the Name\u003c\/h2\u003e\n\n\u003cp\u003e\u003cem\u003eBuna\u003c\/em\u003e is the Ethiopian word for coffee — spoken at ceremonies practiced for over a thousand years, where coffee is not a morning habit but a ritual, a gathering, a culture. When you drink Voir Buna, you're drinking something with history that most coffee brands couldn't manufacture if they tried.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eOne Decision. Every Morning Better.\u003c\/h2\u003e\n\n\u003cp\u003eYour current coffee is fine. You've made peace with fine.\u003c\/p\u003e\n\n\u003cp\u003eBut fine is not what you deserve at 6am when the day hasn't started yet and everything is still possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna is what that moment deserves.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Voir Coffee","offers":[{"title":"Coarse \/ 12oz","offer_id":53544780234965,"sku":"C-ETHIOPIA NATURAL-CO-12OZ-BL","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/7267\/0933\/files\/tcr_coffee_blank_final_latest_a10900b4-de7c-4164-9def-bea9fcab8416.jpg?v=1775006387"},{"product_id":"ethiopia-natural-13","title":"Voir Whole Bean","description":"\u003ch2\u003eThis Is What Coffee Was Before the World Ruined It.\u003c\/h2\u003e\n\n\u003cp\u003eBefore commodity farming. Before burnt supermarket blends. Before you started settling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna\u003c\/strong\u003e is single-origin Ethiopian coffee sourced from the place where coffee was born — grown on the same ancient volcanic soil, from the same indigenous heirloom cultivars, processed the same way farmers have processed it for generations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eYou will taste the difference in the first sip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhat Your Cup Actually Tastes Like\u003c\/h2\u003e\n\n\u003cp\u003eMost coffee descriptions are vague poetry. This one is a promise.\u003c\/p\u003e\n\n\u003cp\u003e☕ \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e — smooth, rounded, never bitter. The base note that makes every sip feel like a reward.\u003c\/p\u003e\n\n\u003cp\u003e🍒 \u003cstrong\u003eLively Fruit\u003c\/strong\u003e — bright, natural sweetness that lifts the cup. Not acidic. Not sharp. Just alive.\u003c\/p\u003e\n\n\u003cp\u003e🍮 \u003cstrong\u003eRich Caramel\u003c\/strong\u003e — the finish that lingers. The reason you pour a second cup before the first one's done.\u003c\/p\u003e\n\n\u003cp\u003eThis is not a coffee you have to acquire a taste for. This is a coffee that reminds you why you started drinking coffee in the first place.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhole Bean Is How This Coffee Was Meant to Be Experienced.\u003c\/h2\u003e\n\n\u003cp\u003eGround coffee starts losing its complexity the moment it's ground. Volatile aromatic compounds — the ones responsible for that chocolate, fruit, and caramel profile — begin oxidizing immediately. Within 15 minutes of grinding, a measurable percentage of those aromatics are gone. Within an hour, the cup you pour is a shadow of what it could have been.\u003c\/p\u003e\n\n\u003cp\u003eWhole bean eliminates that problem entirely.\u003c\/p\u003e\n\n\u003cp\u003eYou grind right before you brew. The full aromatic profile is intact. Every cup is as close to the source as it can possibly be — the Ethiopian highlands, the raised drying beds, the hand-sorted beans — in your cup, this morning, exactly as it was meant to taste.\u003c\/p\u003e\n\n\u003cp\u003eIf you have a grinder, this is the only version of Voir Buna you should be buying.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy This Coffee Tastes Different From Everything Else in Your Cabinet\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIndigenous Heirloom Cultivars\u003c\/strong\u003e — not commodity plants engineered for yield. The original Ethiopian varieties, naturally complex, grown the way they've always been grown. No shortcuts. No hybrids. No flavor stripped for consistency.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNitisol Soil\u003c\/strong\u003e — the nutrient-rich volcanic earth of the Ethiopian highlands. The same terroir that made Ethiopia the birthplace of coffee. You can taste the minerality in every cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFull Natural Process\u003c\/strong\u003e — beans dried inside the whole fruit on raised beds under the Ethiopian sun. The oldest processing method in the world, and the reason naturally processed Ethiopian coffees develop flavors that washed coffees simply cannot. The fruit's sugars infuse the bean as it dries. The result: that lively, sweet, deeply complex profile you can't get any other way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHand-Sorted\u003c\/strong\u003e — every batch sorted by hand. Not by machine. Because the people who grow this coffee care about what leaves their farms, and so do we.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Numbers That Matter\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEthiopia — the birthplace of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFull Natural — dried whole fruit on raised beds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndigenous Ethiopian Heirlooms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNitisol — volcanic highland terroir\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk Chocolate · Lively Fruit · Rich Caramel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole Bean — grind fresh for maximum aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAny brew method — drip, espresso, pour-over, French press, cold brew\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy $45 Is the Right Price For This Coffee\u003c\/h2\u003e\n\n\u003cp\u003eA 12oz bag brews approximately \u003cstrong\u003e22–24 cups\u003c\/strong\u003e. That's \u003cstrong\u003eunder $2 per cup\u003c\/strong\u003e for single-origin, heirloom, hand-sorted, naturally processed Ethiopian coffee grown in the place where coffee was literally invented.\u003c\/p\u003e\n\n\u003cp\u003eYour café charges $6–$8 for a cup that probably isn't this good, from beans that definitely aren't this traceable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna is the coffee your café wishes it could serve.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Story Behind the Name\u003c\/h2\u003e\n\n\u003cp\u003e\u003cem\u003eBuna\u003c\/em\u003e is the Ethiopian word for coffee — spoken at ceremonies practiced for over a thousand years, where coffee is not a morning habit but a ritual, a gathering, a culture. When you drink Voir Buna, you're drinking something with history that most coffee brands couldn't manufacture if they tried.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eOne Decision. Every Morning Better.\u003c\/h2\u003e\n\n\u003cp\u003eYour current coffee is fine. You've made peace with fine.\u003c\/p\u003e\n\n\u003cp\u003eBut fine is not what you deserve at 6am when the day hasn't started yet and everything is still possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna is what that moment deserves.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Voir Coffee","offers":[{"title":"Whole Bean \/ 12oz","offer_id":53544780366037,"sku":"C-ETHIOPIA NATURAL-WH-12OZ-BL","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/7267\/0933\/files\/tcr_coffee_blank_final_latest_d0de25b9-fdf0-4440-99c6-1ec01bc0540a.jpg?v=1775006388"},{"product_id":"ethiopia-natural-14","title":"Voir Buna Ground Coffee","description":"\u003ch2\u003eThis Is What Coffee Was Before the World Ruined It.\u003c\/h2\u003e\n\n\u003cp\u003eBefore commodity farming. Before burnt supermarket blends. Before you started settling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna\u003c\/strong\u003e is single-origin Ethiopian coffee sourced from the place where coffee was born — grown on the same ancient volcanic soil, from the same indigenous heirloom cultivars, processed the same way farmers have processed it for generations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eYou will taste the difference in the first sip.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhat Your Cup Actually Tastes Like\u003c\/h2\u003e\n\n\u003cp\u003eMost coffee descriptions are vague poetry. This one is a promise.\u003c\/p\u003e\n\n\u003cp\u003e☕ \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e — smooth, rounded, never bitter. The base note that makes every sip feel like a reward.\u003c\/p\u003e\n\n\u003cp\u003e🍒 \u003cstrong\u003eLively Fruit\u003c\/strong\u003e — bright, natural sweetness that lifts the cup. Not acidic. Not sharp. Just alive.\u003c\/p\u003e\n\n\u003cp\u003e🍮 \u003cstrong\u003eRich Caramel\u003c\/strong\u003e — the finish that lingers. The reason you pour a second cup before the first one's done.\u003c\/p\u003e\n\n\u003cp\u003eThis is not a coffee you have to acquire a taste for. This is a coffee that reminds you why you started drinking coffee in the first place.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy This Coffee Tastes Different From Everything Else in Your Cabinet\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIndigenous Heirloom Cultivars\u003c\/strong\u003e — not commodity plants engineered for yield. The original Ethiopian varieties, naturally complex, grown the way they've always been grown. No shortcuts. No hybrids. No flavor stripped for consistency.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNitisol Soil\u003c\/strong\u003e — the nutrient-rich volcanic earth of the Ethiopian highlands. The same terroir that made Ethiopia the birthplace of coffee. You can taste the minerality in every cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFull Natural Process\u003c\/strong\u003e — beans dried inside the whole fruit on raised beds under the Ethiopian sun. The oldest processing method in the world, and the reason naturally processed Ethiopian coffees develop flavors that washed coffees simply cannot. The fruit's sugars infuse the bean as it dries. The result: that lively, sweet, deeply complex profile you can't get any other way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHand-Sorted\u003c\/strong\u003e — every batch sorted by hand. Not by machine. Because the people who grow this coffee care about what leaves their farms, and so do we.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eYour Daily Coffee. Not a Special Occasion Coffee.\u003c\/h2\u003e\n\n\u003cp\u003eSome single-origin coffees are so delicate they require a science experiment to brew properly. Voir Buna is different — \u003cstrong\u003eelegant and approachable\u003c\/strong\u003e. Complex enough to reward attention. Smooth enough to be your every-morning cup with zero ceremony.\u003c\/p\u003e\n\n\u003cp\u003ePre-ground. Ready to brew. Drip machine, pour-over, French press — it performs beautifully in all of them.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Numbers That Matter\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEthiopia — the birthplace of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFull Natural — dried whole fruit on raised beds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndigenous Ethiopian Heirlooms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNitisol — volcanic highland terroir\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMilk Chocolate · Lively Fruit · Rich Caramel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDrip · Pour-over · French Press · Daily drinking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy $45 Is the Right Price For This Coffee\u003c\/h2\u003e\n\n\u003cp\u003eA 12oz bag brews approximately \u003cstrong\u003e22–24 cups\u003c\/strong\u003e. That's \u003cstrong\u003eunder $2 per cup\u003c\/strong\u003e for single-origin, heirloom, hand-sorted, naturally processed Ethiopian coffee grown in the place where coffee was literally invented.\u003c\/p\u003e\n\n\u003cp\u003eYour café charges $6–$8 for a cup that probably isn't this good, from beans that definitely aren't this traceable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVoir Buna is the coffee your café wishes it could serve.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eThe Story Behind the Name\u003c\/h2\u003e\n\n\u003cp\u003e\u003cem\u003eBuna\u003c\/em\u003e is the Ethiopian word for coffee — spoken at ceremonies practiced for over a thousand years, where coffee is not a morning habit but a ritual, a gathering, a culture. When you drink Voir Buna, you're drinking something with history that most coffee brands couldn't manufacture if they tried.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eOne Decision. 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